Grilled Red Chile Buttermilk Chicken

….. with Spicy Mango Honey Glaze. I think this has to be the longest title of a recipe that I’ve seen, so I shortened the blog post title up. Don’t let the name fool you! This is probably one of the best chicken recipes for grilling that I’ve tried so far, and I knew it would be when I was watching Bobby Flay make it on his show. He had me drooling over this chicken!

Mr Flay really know his spices. I couldn’t really find all the spices that he mentioned in this recipe, so I subbed out some and it turned out really good still. I love it how the chicken is really spicy and moist from the buttermilk marinade and the mango glaze makes it sweet. You’ll probably want a side of the mango glaze just to dip the chicken in. I’d definitely make this again.If you really wanted to make this a quick recipe, just buy a jar of mango chutney and a package of seasoning mix for BBQ. Pour the BBQ seasoning mix into the buttermilk and do it that way. Easy peasy.

Ingredients from: Mr Bobby Flay
Mango Honey Glaze:

2 tablespoons canola oil
4 cloves garlic, chopped
1 small Spanish onion, chopped
3 ripe mangoes, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup orange juice
1/4 cup pineapple juice
3 to 4 tablespoons clover honey
1/4 to 1/2 teaspoon chile de arbol powder (depending on how spicy you like it)
Kosher salt and freshly ground black pepper

Red Chile Buttermilk Chicken:

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4 cups buttermilk
2 tablespoons ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon New Mexican chile powder
1/2 teaspoon chile de arbol powder or cayenne pepper
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
4 bone-in chicken breasts, skin on (about 8 ounces each)
4 chicken thighs, skin on
4 chicken drumsticks, skin on
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Directions

For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.

Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.

For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.

Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.

Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.

Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

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